Spicy Vegetarian Chili Stove top
Try this quick and easy stove top, veggie chili. Adding in a mix of peppers and seasonings, giving this chili a delicious flavor profile, with a bit of a kick. Combining beans and tomatoes, makes this meal a hearty and filling treat, to enjoy all week long.
- Prep Time: 5 min.
- Cook Time: 40 min.
- Total Time: 45 min.
- Yield: 8 servings 1x
Ingredients
Scale
- 2 jalapeno peppers (seeds removed and diced) ($0.40)
- 1 large yellow onion (diced) ($1.63)
- 1 poblano pepper (seeds removed and diced) ($1.59)
- 1 red bell pepper (diced) ($0.79)
- 4 cloves garlic (minced) ($0.20)
- 4 oz can green chilies (diced) ($1.00)
- 3 x 14.5 oz cans diced tomatoes ($3.18)
- 15 oz can tomato sauce ($0.69)
- 15.5 oz can carrots (cut them up in the can using a knife) ($0.99)
- 15.5 oz can red beans ($0.89)
- 2 15.5 oz can great northern beans ($2.00)
- 1 c. water
Seasonings
- 2 bay leaves
- 2 tsp paprika
- 1 tbs cumin
- 1 tsp cayenne
- 1 tbs chili powder
- salt to taste
Instructions
- In a large sauce pan, over medium heat, saute the onion and garlic in 1 tbs butter until cooked and fragrant (onions will be translucent).
- Add in all 3 peppers and cook for another 5-8 minutes, until they begin to soften.
- Add in all the canned goods (beans, green chili, tomatoes, carrots), along with the water.
- Stir in the seasonings.
- Bring to a boil, and reduce heat. Let simmer for about 20 – 30 minutes, stirring occasionally.
- Serve immediately. Leftovers can be refrigerated for about 4-5 days, or frozen for up to a month.
